vendredi 25 août 2017

# # # Today, questions that deserve an answer : # # I'm a science student from Barcelona and I'm working on a project that consists on discover which parameters are involved in the development of a sferification. The problem is that although I have seen all of your blogs and interviews about molecular cuisine and molecular gastronomy I have some questions that I would like to ask you. # # Firstly, I would like to know the differences between the science of ingredients and the science of culinary processes because even after searching information on the Net it is not clear to me at all.# Secondly, I wish you could tell me more about the history (origin) about molecular cuisine and its name.# Thirdly, I want to know your response about what is/are the reasons why you and Mr. Kurtis created a science called molecular gastronomy and why do you think people would have to increase their interest, in particular, on science investigations like yours?. What are the reasons why you are motivated on following your studies about molecular gastronomy?. # Finally, what councils do you have for a future scientist?# # I know you probably are a very busy person but it would be so magnificent to receive an answer of someone of renown as you.# # # Yes, such a message deserves an long answer... and it's also a way of being clearer. # I take the various points one by one : #

jeudi 24 août 2017

Regularly, I am telling you about the teachers of the Institute for Advanced Studies in Gastronomy. This week, let me tell you about Bruno Laurioux:

Educated at the École Normale Supérieure de
Saint-Cloud, graduated in history, Bruno Laurioux taught at the Unviersities Paris VIII, Vincennes – Saint-Denis then Paris I, Panthéon-Sorbonne, before being elected, in 2005, as a professor of Middle Age history at the university of Versailles
Saint-Quentin en Yvelines. From 2004 up to 2010, he lectured at the École Pratique des Hautes Études, section history and philology sciences. Then, from 2006 to 2010, he was deputy scientific director, then scientific director of the Department for sciences of human and society of CNRS.

Bruno Laurioux is today professor of history of Middle Age and history of food at the University François-Rabelais, in Tours, France.

He is also the president of the Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA).

Bruno Laurioux published and directed many research works, and he is today one of the most famous specialist of food in the Middle Age.

jeudi 17 août 2017

Among the extraordinary praofessors of the Institute for Advanced Studies in Gastronomy (Hautes Etudes du Goût, de la Gastronomie et des Arts de la Table, Pierre Combris is very important.

Pierre Combris is an economist, emeritus research director at INRA.

Since 1996, he his the head of the Laboratory on Consumption Research. He studies food economy and food habits, as well as the mechanisms of choice by consumers.
He personnally studies the evolution of food concumption in France, from the 50's to today.
Also he is interested in the processes of choice in function of the characteristics of food and of the available information.

He his a member of the board of the Institut
Français pour la Nutrition, expert for the Fonds Français pour
l'Alimentation et la Santé.